Pan-seared walleye with fregola stew, courtesy of Adam Cobb of Latitude 41.

Ingredients 5 oz portion of walleye per person -1 oz of olive oil -1 garlic clove -1 sprig of thyme -2 oz of butter Method

1. Heat a sauté pan or a heavy cast iron skillet over medium/high heat. Once the pan seems to be getting hot, add around 1 oz of olive oil to the pan.

2. Pat the fish dry on both sides and season with kosher salt and fresh cracked pepper. Start to sear the fish on the skin side first. Adjust the heat so the fish does not curl up in the pan. You may have to press the fish down initially to prevent this from happening. Sear the fish about 70 percent of the way on the skin side. Once fish is 70 percent cooked, flip the fish over and continue to cook in the pan until desired doneness is achieved, about 2 minutes more. If desired, add some whole butter, a sprig of time, and a crushed garlic clove during the last two minutes of cooking. With a spoon, constantly add the butter over the top of the fillet until the fish is completely cooked.

For the stew

Ingredients -6 mussels per person -2 artichoke hearts, quartered -1/4 cup of preserved tomato product, or fresh tomatoes when in season -1/2 tablespoon of semi-cured chorizo sausage cut into a very small dice -1 garlic clove, diced very small -1/4 shallot, diced very small -white wine, to taste -fresh cider, to taste -clam or mussel stock, as needed -lemon juice, as needed -butter and chives, to taste -fregola, (pre cooked)
Method for fregola

1. Bring a sauce pot of salted water to a boil.

2. Add the fregola to the pot and cook to the point where the pasta is tender, but still has a good bite to it.

3. Remove the pasta from the water using a slotted spoon and place on a sheet tray lined with parchment paper.

4. Spread the pasta out evenly to help stop the cooking process, and season with salt, fresh cracked pepper, and good olive oil.

Method for stew

1. Add the chorizo, garlic, and shallot to a sauce pot with a very small amount of olive oil. Sweat down over medium heat until the chorizo starts to release its oil. At this point add the artichoke hearts, the tomato, a dash of white wine, a dash of lemon juice, and a dash of mussel or clam stock, and a dash of cider.

2. Simmer the stew for about 5 minutes tasting and seasoning as necessary.

3. After stew begins to reduce to a slightly thicked state, add the mussels and fregola. Cover with a lid and cook until the mussels open up.

4. Finish the stew with a little more cider, lemon juice and salt to taste. Add a small amount of butter right before you remove the stew from the heat to help further emulsify the stew. Garnish with fresh herbs if desired.

5. Plate the stew in a bowl and add the fillet of walleye on top.